I made a batch of fresh pasta dough the other night, 1/4 of the ball went to making fresh ravioli (filled with ricotta, basil, garlic and parmesan), 1/2 the ball last night went towards fresh fettuccine (for a chicken and broccoli alfredo) and the last 1/4 went to making broad noodles for home made chicken soup for lunch today. I know I posted this recipe before, but, Easy Pasta Dough: 10 oz. flour 3 eggs 1 oz. olive oil pinch of salt Pile flour on surface and make a well in the center, put the eggs, oil and salt in well. Working with a fork, start mixing in flour from edges of well, gradually pulling more and more flour into the mix until thick enough to start mixing with hands (or I like using a dough blade to cut in and mix) until it comes together enough to knead. Knead until dough ball is smooth and a little shiny. Wrap in plastic and let rest for 20 minutes. Use as desired. Now having my old school stainless steel hand cranking pasta machine, I crank out thin sheets of dough and then crank the noodles through. Of which, these noodles only need to cook in boiling water for 2-3 minutes. Hooray for having my kitchen equipment here!!